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Sunday, June 6, 2010

Dol Sot Bibimbap - (돌솥 비빔밥)

Every time my family has an event, I make sure and collect some of all the leftover banchans. =P I love that my family that lives less than two miles away. Anyhow, bibimbap is SUPER easy to make…if you have all the ingredients. I would *never* go about and try to make each and every ingredient by myself because, quite frankly, I’m lazy. However, on days like this when all the banchans are already at my disposal, I can whip up bibimbap in less time it would take to make a gook or jjigae.

It was perfect coincidence that I happened to have the cucumber banchan on hand already.

Once the butter is melted, add about 1.5 CUPS of cooked rice. I splashed some sesame oil and sesame seeds on it and then mixed it around and left it on LOW heat so the bottom could get nice and crispy without burning.

Then I took some the leftover galbi and heated it up in a pan and cut it into small strips.

Place the cooked egg on top of the rice and then arrange all your veggies like so. I had a screaming Munchkin yelling for food, so I wasn’t able to take a picture of the mushrooms, but I did sauté two sliced mushrooms in some sesame oil and added it there as well. I just used regular white mushrooms, but if you have Shitake mushrooms – use those!

I used eight items in my bibimbap today.

Clockwise from the top: gosari, kongnamool, moo, cucumber, beef, mushrooms, spinach, and doraji. You can add sautéed carrots, or squash, and a whole array of other veggies. Just use what you have! No worries. I should have added some gim as well, but I totally forgot. Oops.

Add the bibimbap sauce to YOUR taste. I made it a little milder so Munchkin could share this with me. I stored the leftover sauce so that we can eat this again in the next couple of days.

Mix it around and you’re ready to eat! Munchkin liked this so much today that he said, “Can we save some for later too? I want to eat it again.” =) Hope everyone had a great weekend! I will be back later in the week with *new* recipes.

After watching WAY too many Korean dramas, this was the one dish that I craved the most. I have made skimpier versions of this (with kimchi) but I will have to do this one weekend (with all the sides) so will actually wait for your post on Doraji and Gosari.

This looks so yummy! I can't wait to try this recipe out (once I gather all the ingredients). This is definitely on my top list to make. But, before that, I will wait for your post on Doraji and Gosar. Thank you for sharing this~.

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A little note in 2010

I don't use any type of *dashi* in our household. Everything is seasoned with gook ganjang (soy sauce). I'm not a fan of using haemool (seafood) broth, so you will mostly see beef broth. Cooking styles differ from household to household, but this is how I was taught by my mom.

After blogging strictly about Korean food for the past two years, I sometimes find it difficult to find something *new* but I am going to try my absolute best and will be updating this blog regularly for the rest of 2010.

One of my goals when starting this blog was to make it *authentic* as possible. This is the stuff real Koreans eat. You might see sea snails (yup, I will be doing a gol-baeng-ih moochim recipe), octopus, squid, ggop chang, tripe, chicken gizzard, and maybe even bbun-dae-gi.

I've been told my cooking can be a bit on the bland side or *shing-guh-wuh* but that's how we eat in the KC household. If you find the recipes lack flavor, add more salt or soy sauce! =P

Korean Cooking

Korean cooking is unique in that there are SO MANY ways to cook the same dish. Even if you're a Korean cooking expert, I hope that by visiting this blog you can open your eyes to the various ways to cook Korean food.

Don't feel restricted! You don't have to follow my instructions to the TEE. I'm a bit Type-A myself so I LOVE it when there are measurements and guidelines, however, with Korean cooking following orders isn't always the best way to achieve maximum results. Each of us has our own preference when it comes to flavors and tastes, so make these recipes your OWN!

If you like it more spicy, add more red pepper! If you think it's too salty, next time decrease the gook ganjang. The point is, you have to adjust the flavors to suit YOU because at the end of the day, as long as your taste buds are happy~ that's ALL that matters!

So go and cook and change everything up! I'm always on the quest to find NEW ways to make the same dishes. If you have any recipes that are GREAT and yummy~ please do share!